No. 3270 — Small Black Plum Preserve

Select ripe small black plums with intact skins and scald with boiling water. When the skins split, peel them completely.

Place in iced water for 12 hours, keeping the stoneware vessel on ice. Drain, rinse in clean cold water and allow all liquid to run off in a sieve.

For every 2 glasses plums use 2 glasses water and 3 glasses sugar. Bring the syrup to the boil about ten times, cool until merely warm and add the plums. Cook as for other preserves.